What do you want to taco ’bout today? How ’bout our low carb keto taco casserole! This is so easy to make that it’s a must for Taco Tuesday and any other day that needs a taco, which, let’s be honest, is every day. This keto mexican beef taco casserole is about to become your favorite!
Is the taco casserole keto friendly?
Yes! Our casserole is super simple with just a few ingredients that you may have on hand if you are living a keto or low carb lifestyle. In fact, if you are like us, you already have the cooked taco meat in the freezer.
Oh…and ground beef.
It starts a little something like this with some browned beef , canned tomatoes and enough taco seasoning to make your heat sensor happy.
Is Cauliflower Rice keto?
Yep, but you’ll want to watch your macros. A head of cauliflower has about 29g of carbs. You can use as much as you want or as little in the casserole.
Next up – you add the green chilis and cauliflower rice. Mix it all together. All these ingredients together work perfect if you want a make ahead keto taco casserole.
You can definitely taste test this now to make sure the flavors are what you want. Add some more of <insert what it needs> if so desired.
Do you have other Mexican keto recipes?
We use a 13 x 9 casserole dish. Start by adding the meat mixture to the bottom – enough to cover the bottom. Don’t worry if it isn’t a thick layer. You’ll be adding more yummies.
Cover with about 2/3 of the bag of cheese – enough so it’s a decent covering. You want the cheese to melt when it’s baking and make the dish cheeeesssyyyy. I mean it’s a keto mexican casserole! It has to have the cheese – and cheese is one of the best foods to eat if you are on a low carb diet.
Repeat the layers – the remainder of the meat mixture covered with the remainder of the cheese. Since it’s already cooked, the bake is intended to just melt the cheese – so 15-20 minutes max.
Doesn’t it look yummy? Because it is. Cheesy taco yummy.
Serve it in a bowl garnished with sour cream and avocado if you want. I prefer greek yogurt to sour cream myself. And avocado all day long if you’re the keto type!
Or serve it plain. Like this. Also yum!
I love that it’s a one dish dinner with the addition of the cauliflower. Since I discovered cauliflower rice in the bag, I use it for everything. While it can give some dishes a cauli taste, that’s not the case with this casserole. This is all taco!
Want a taco fat bomb? We’ve got that!
Dessert is next – try a keto frosty and your day is made!
Can’t make it now?
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- 1 1/2 lb ground beef
- 1 14.5 oz can chopped tomatoes
- 1 4 oz can diced green chiles
- 2 cups cooked cauliflower rice
- 3 Tbs taco seasoning
- 1 8 oz bag taco cheese
- Cook the cauliflower rice (either bagged or fresh) and pat dry to remove excess moisture
- Cook beef on stovetop until brown
- Add tomatoes, cauliflower, taco seasoning and chiles and stir until well mixed
- In a 13 x 9 baking dish, layer enough of the beef mixture to cover the bottom - about half
- Top with 2/3 of the cheese and spread evenly
- Repeat with the rest of the beef and then top with the rest of the cheese
- Bake for 15-20 min at 350 degrees until cheese is melted
- Serve in a bowl alone or with sour cream and avocado
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Nutrition InformationYield 6 Serving Size 1 cup
Amount Per Serving Calories 522Total Fat 31gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 13gCholesterol 137mgSodium 550mgCarbohydrates 17gFiber 3gSugar 5gProtein 42g